- Get the fiesta started with this Cinco de Mayo decor — Home
- Funny moments from past White House Correspondents' Dinners — Sex & Culture
- Take a peek at movie grooms who were left at the altar — Entertainment
- Ways to wear your bridesmaid dress after the big day — Fashion
- Kate Middleton and her baby bump continue their royal route — Celebrity
- 30 celebrity lobs to inspire your Spring haircut — Beauty
- Give your little girl wiggle room with cute sandals — Moms
- Become a morning runner with these tips — Fitness
- Take your lunch on the road with 7 travel-ready sandwiches — Food
- Check out the geekiest communities on Google Plus — Tech
- Video: Get bigger, fuller lips in under a minute — Beauty
- Tips that will help you save on groceries — Smart Living
- Did you know April is National Frog Month? — Pets
Posts for April 24th 2013
We'd argue blood oranges taste even better than limes in a margarita; too bad they're out of season right now. Thankfully, we've arrived armed with a pint of blood orange sorbet and our favorite tequila to create a thirst-quencher fitting for Spring and Summer: the blood orange sorbet margarita. With its slushy, creamy consistency and its citrusy punch, we promise it'll be your next go-to drink on a hot day. Watch the video to learn more.
Cooking ground beef on the stove top seems simple enough, but so much can go wrong. Have you ever crowded the pan too much, and found yourself with rubbery, steamed ground beef? Does your beef seep out a ton of liquid, or do you struggle to chop the meat up into bite-size pieces, resulting in "meat rocks" (as one editor's boyfriend hilariously dubs it)? If cooking perfectly ground beef eludes you, have no fear. These pictures will show you how to properly brown ground beef — or any ground meat, for that matter — so that your tacos, tomato sauce, and sloppy joes turn out tasty every time.
Warm Spring weather calls for alfresco dining, so it's the perfect time to bring out your favorite blanket and have a picnic. Whether it's a group affair or a romantic meal for two, a great picnic requires a gorgeous location and a tasty, convenient menu. Not sure what to pack? Here are a few of our favorite picnic picks.
Simplicity is key, so if you plan to pack alcohol, stick to a bottle of wine, beer, or cocktails with three ingredients or less, like the appetite-inducing bicyclette. Add some charm to your meal with striped straws, or consider keeping your drinks in closed mason jars for a cute but practical choice.
Keep reading for more picnic ideas
When strawberries are in season, you can never have too many strawberry cocktails! Instead of mixing the sweet red berries with vodka or gin, why not combine them with tequila for a vibrant twist on the margarita?
This easy recipe is a potent crowd-pleaser that's sure to get the conversation flowing. It may seem like a lot of work to haul out the blender, but trust me, this drink is worth it. It's refreshing and fruity, but salty and strong at the same time: perfection in a glass! Start your party right with strawberry margaritas; here's the recipe.
- Make your asparagus last up to a week longer — Chow
- Why cupcakes aren't over just yet — Zagat
- TGI Friday's is banking big on small plates — Eater
- Culinary Institute of America students stage a walkout — Grub Street New York
- Now you can order Pizza Hut through your Xbox console — Delish
- Spring must-make: stuffed morel mushrooms — Wall Street Journal
Before you start chopping up a storm in the kitchen, make sure you've got basic knife skills in place. Not sure how to make those fancy French cuts — rondelle, julienne, brunoise, we're looking at you — a reality? Watch our primer on basic knife techniques, and you'll be a master before you know it.
I'm all for tacos consisting of crispy corn tortilla shells, ground beef, and cheddar cheese. This Tex-Mex favorite — inspired by the beef tacos I grew up on — may be a far cry from saucy carnitas and queso fresco, but that doesn't mean there's not room in the taco world for them to coexist!
The best part of the recipe? You'll be able to get these tacos on the table before you have time to say "giddyup." Just prep all the ingredients, and let diners customize and stuff their tacos to their liking at the table.
I made these in the style they're served at some of my favorite Tex-Mex restaurants — stuffed over the brim with lettuce and tomatoes. Care for more flavor? Add in some guacamole or salsa. I've even been known to drizzle (or more like drown) queso dip over these bad boys.
Forks will be required to scoop up the falling fillings, y'all. Get ready to dig into these Tex-Mex tacos.
We're rooting for this tart from mamamouse, made with root vegetables, prosciutto, and goat cheese.
This tart is pretty irresistible and contains all of my favorite things: goat cheese, meats that taste like bacon and . . . I think that's all it takes to win me over.
For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.